Results 221 to 230 of about 37,601 (253)

Soy as a food ingredient

2018
K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang   +4 more
openaire   +1 more source

Applications of soy protein hydrolysates in the emerging functional foods: a review

International Journal of Food Science and Technology, 2020
Tolulope Ashaolu
exaly  

Solvent extraction selection in the determination of isoflavones in soy foods

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 2002
Patricia A Murphy
exaly  

Soy Foods

1995
openaire   +1 more source

Factors Affecting the Bioavailability of Soy Isoflavones in Humans after Ingestion of Physiologically Relevant Levels from Different Soy Foods

Journal of Nutrition, 2006
Kenneth Setchell, Aedin Cassidy, Cassidy Aedin   +2 more
exaly  

Determination of 15 Isoflavone Isomers in Soy Foods and Supplements by High-Performance Liquid Chromatography

Journal of Agricultural and Food Chemistry, 2012
Jun Takebayashi, Yoshiko Ishimi
exaly  

Reported Attitudes and Beliefs toward Soy Food Consumption of Soy Consumers versus Nonconsumers in Natural Foods or Mainstream Grocery Stores

Journal of Nutrition Education and Behavior, 2005
Chery Smith
exaly  

Fermented Soy Foods

2004
openaire   +1 more source

Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: Differences between Chinese women and women in Western countries and possible mechanisms

Food Science and Human Wellness, 2013
Jin-Qiang Chen
exaly  

Effects of isoflavone supplements vs. soy foods on blood concentrations of genistein and daidzein in adults

Journal of Nutritional Biochemistry, 2009
Christopher Gardner
exaly